Hawaiian Spiny Lobster — Ula

Overview

Ula (Panulirus marginatus, Hawaiian spiny lobster) is endemic to the Hawaiian Islands and differs from Maine lobster: no claws, sweeter tail meat, caught by diving or trapping. In ancient Hawaiʻi, lobster was gathered from reef caves by freediving. Modern harvest is regulated. The preparation is simple: boiled or steamed, served with butter (modern) or paʻakai (traditional). The sweetness of Hawaiian lobster is exceptional.

Key Principles

1. Steamed Hawaiian spiny lobster, served with drawn butter and paʻakai.

Pro Tips

Steamed Hawaiian spiny lobster, served with drawn butter and paʻakai.

Source

Pacific Migration Trail